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Macarons roses.jpg

Retrouvez la recette en vidéo : 


Meringue Ingredients:

  • 300 g caster sugar

  • 110g water

Tant pour tant ingredients:

  • 300g ground almonds

  • 300g icing sugar

  • 33 g of fiber from YUMGO

  • 12 g of YUMGO White Powder

  • 103 g of water (to hydrate the powder)


  1. Preheat the oven to 140°C.

  2. Heat the water and the sugar to obtain a syrup between 118°C and 120°C.

  3. Mix Yumgo White Powder and water to rehydrate it.

  4. At the same time, whip rehydrated YUMGO White for about 3 minutes at maximum speed (10) of the stand mixer.

  5. Lower the speed of the robot when incorporating the hot sugar syrup (4-6).

  6. Once the syrup has been incorporated, leave to simmer for an additional 4 minutes at maximum speed to obtain a firm meringue.

  7. For tant pour tant, mix YUMGO White Powder and water to rehydrate it.

  8. Make the tant pour tant, add rehydrated YUMGO White Powder to form the marzipan.

  9. Once the meringue has cooled slightly, mix a first part of the meringue in the tant pour tant to loosen the mixture.

  10. Add the rest of the meringue and gently macaroon to obtain a homogeneous, smooth and shiny mixture.

  11. Pipe on a baking sheet with a baking sheet or silpat.

  12. Tap the plate on the work surface.

  13. Bake for 16 minutes at 140°C, key open.

  14. Once out of the oven, leave the macaroons to finish cooking on a baking sheet for 10 minutes and leave to cool.


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